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This tart is the perfect end to a heavy Seder meal. Sweet, tart and refreshing – it is like taking a bite out of spring. The combination of raspberry and lemon works perfectly together. Not only is the combination of flavors delicious, it makes for a beautiful color contrast in the tart as well. With all the intense chocolate desserts that are common on Passover, this tart is the perfect change of pace.

With baking, accuracy in measurement can make the difference between a tender crust and a tough one. If at all possible, I recommend measuring by weight rather than using the volume approximations.

Whisk the potato starch, cake meal, almond meal, sugar and salt together in a large bowl. Add the oil and almond milk and stir to combine. Press the crust into a 9-inch tart pan with a removable bottom. Cover with a piece of foil, top with pie weights and bake for 15 minutes.

Remove the foil and bake and additional 5-10 minutes or until golden brown. Remove the tart shell from the oven and turn the oven down to 350.

Make the Filling: Place the zest and the juice from the lemons in a medium saucepan. Add the sugar, eggs, egg yolks, potato starch and salt and whisk well to combine. Place a strainer over a medium bowl and set aside.

Place the saucepan on the stove and cook over medium low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. Make sure to scrape the bottom and sides of the pan while cooking to make sure the mixture cooks evenly.

Remove the pan from the heat and whisk in the vegetable oil. Pour the mixture through the strainer and use a spatula or spoon to push the mixture through.

Place the raspberries in the bottom of the baked tart crust. Pour the lemon filling over the raspberries. Return the tart to the oven and bake for 10 minutes or until the filling is set.

Remove the tart from the oven and let cool. Refrigerate until firm, at least one hour.